Soft Pretzels


Oktoberfest came and went and I forgot to mention our Beer and Bratwurst party! No, I did not make my own bratwurst (I don't think you can pay me to do that - squeamish anyone?) but I made some other German Oktoberfest treats! Soft Pretzels!

And who doesn't love a warm salted soft pretzel with some yellow mustard?

I made mine a bit smaller and thinner so that I could have a larger yield from the batch and they turned out fairly well. The hard part is getting the pretzels to maintain their shape whilst taking a boiling soda bath!

I am definitely going to give this another go and shape them a bit thicker and more doughy. I have plans of making a delicious sandwich with them.

Wouldn't that be fantastic?

Pretzel Sandwich.


Soft Pretzels
makes 8 medium sized pretzels

1.5 cups warm water
1 tbsp sugar
2 tsp salt
1 pkg active dry yeast

625 grams (~4.5 cups) white flour
60 grams (~4 tbsp) butter, melted

5 cups water
1/3 cup baking soda

1 egg yolk beaten
1 tbsp water
kosher or other larger granulated salt for sprinkling

In a large stand mixer bowl, add water, sugar, salt and yeast and let sit for 5 minutes.

Add the flour and melted butter and mix with a dough hook on low for about 5 minutes. Mix for another 5 minutes on medium speed.

Take the dough out and grease the bowl with some vegetable oil. Place the dough back in, cover with plastic wrap and allow the dough to rise for one hour in a warm, draft-free area.

Punch down the dough. Divide into roughly 4 balls. Roll each into a long rope. Cut the rope into half. Form each rope into a pretzel shape, pressing down the ends into the dough. Set aside.

In a shallow saucepan, add the water and baking soda to boil. Add the pretzels into the boiling water, one at a time, for about 20-30 seconds. Remove and set aside on a wire rack.

On a greased (butter or oil) parchment-lined cookie sheet, add the boiled pretzel. Mix together the egg yolk and water and brush each pretzel with it. Sprinkle salt.

Place in a 450F oven for 15 minutes or until the pretzels are darker brown in color. Remove pan to a wire rack and allow 5 minutes to cool before serving.